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About Me

I am a 32 year old mom to two boys.I have a 8 year old son and a 4 year old son. I have been married for 9 years and I am a stay at home mom that loves to cook,bake, and blog and spend time with my family in any spare time that we get in our busy lives.

Tuesday, November 26, 2013

1 lb ground beef 3 cups of beef broth1/2 cup water4-5 cloves of garlic, minced1 TB dried parsley1 TB dried basil1/2 cup chopped onion1, 28 oz can of diced tomatoes1, 6oz can of tomato paste1 cup V8 2 cups uncooked shell pasta1/4 tsp pepper1/4 tsp saltOptional topping- shredded cheese,cottage cheese or ricotta cheese1. First mix together the can of tomatoes, and tomato paste in crockpot.2. Next add broth, beef (raw no need to cook it), garlic, parsley, basil, onion, V8 and salt/pepper.
3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
4. When 30 minutes are left of cook time, add in the 1/2 cup of water and noodles. Stir to combine.Turn crockpot onto high!! Put lid back on and continue cooking for 30 minutes or until noodles are tender.

* I got this recipe from familyfreshmeals I have a stovetop lasagna soup that I love but I really love the idea of doing anything in the slow cooker just because its so easy. And this soup did not disappoint it was great and the kids ate it up. I also loved that you don't have to cook the meat before hand. Making it that much more easy to throw in and go.

Monday, November 25, 2013

1.For
the knots, thaw dinner rolls on parchment paper for about one and a half to two hours
(until no longer frozen, but not risen). Roll each roll into about a 6
inch log, tie ends into a knot. Place each knot on a cookie sheet sprayed with non stick spray.

2.Cover rolls with a light towel and allow to double in size (about 3 hours).

3.Melt butter. Whisk in garlic powder and garlic salt. Brush most the mixture over rolls.Leaving some for after they are cooked.

4. Bake in a 350 degrees oven for 15-20 minutes. Remove from over and brush on remaining butter mixture and also some Parmesan cheese if desired.

1.Preheat oven to 350 degrees Fahrenheit. Prepare a 9 x 13-inch baking pan with cooking spray.2.Boil the pasta in a large pot according to packaged directions until al dente. Drain and set aside.3.In a large skillet
on medium-high heat, warm the oil. Add the onion and saute until onions
are transparent. Add the garlic and stir about 30 seconds until
fragrant.4.Stir in the ground
beef and fully cook through until brown. Drain if needed.5.Stir in the
seasoned salt, ketchup,mayo and mustard until well combined. Add the chopped
tomatoes. Reduce heat and simmer for approximately 2 minutes or until
the mixture is thickened.

6.Add the cooked and
drained noodles to the meat and stir well. Pour into the prepared
baking pan and evenly sprinkle the cheese across the top.

7. Bake in the
oven for approximately 15 minutes or until cheese has melted. Remove
from the oven and slightly cool before serving. Top with chopped dill
pickle.

* I got this recipe from bakerette I think that I used a little to many noodles so my pasta was a little dry but other then that we all loved the flavor. I also didnt add the pickles only because I didnt have any. But I would add them for sure if I made this again.

1.Spray slow cooker with non stick cooking spray Add in chicken
2.Mix gravy and soup together and pour over chicken add salt and pepper to taste3.Cook on low for 7-8 hours
The last 30 min of cooking stir in the can of corn and mix well shredding up the chicken

Blend first two
marinara ingredients together in a large saucepan. Add remaining
ingredients and heat on medium, stirring frequently. The cheese will
melt and the sauce will become creamy. Keep warm.

Set aside 1/4 of
mozzarella cheese. Beat egg into a large mixing bowl and add all
remaining ingredients, blending well. Keep refrigerated until you are
ready to use.

Cook lasagna exactly
according to package directions. Drain and rinse immediately with cold
water so they are cool enough to handle.

When ready to make,
spread about 1/4 cup of marinara sauce in a large 9x13 baking dish.
Based upon the number of noodles in your 1 lb of noodles, divide the
filling accordingly. Lay one lasagna noodle in baking dish and spread
with filling along noodle. Loosely roll the noodle up, jelly-roll style.

Continue with each
lasagna noodle until all noodles are rolled and arranged in baking dish.
Cover each roll with remaining sauce, the remaining mozzarella cheese
and top with Italian breadcrumbs.

Bake in preheated oven at 350 degrees for about 35 minutes.

* I got this recipe from adayinthelifeofnacole I thought that it was pretty good. Mine needed more time to cook to get it melted all the way thru.

1.In a large bowl,
beat the pumpkin, eggs, oil and vanilla until blended. Combine dry
ingredients; gradually stir into pumpkin mixture.2.Pour into a
greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25
minutes or until a toothpick inserted near the center comes out clean.
Cool in pan on a wire rack.

* The amount of bread and broth really depends on what type of bread you use and how thick it is. I used pretty thin bread and so I ended up using about 14 cups of bread and about 4 cups of broth but just go by how it looks you want it to be well moist but not soggy.

Friday, November 15, 2013

1.Place the turkey gravy mix and
flour into a saucepan, and gradually whisk in water, then turkey
drippings until the mixture is smooth. Bring to a boil over medium heat,
stirring often, reduce heat to low, and simmer the gravy until
thickened, about 10 minutes.

* I loved the fact that this made a lot of gravy and had great flavor. I used low sodium gravy mix packets and also ripped up some of the turkey meat and added that to the gravy at the end with the drippings.

1.Place oven rack in lowest position. Preheat oven to 325 degrees . Place roasting rack in shallow roasting pan. Mix sage or poultry
seasoning, paprika, seasoned salt, garlic powder, pepper and nutmeg in
small bowl.2.Rinse turkey;
pat dry. Place turkey, breast-side up, in prepared pan. Separate the skin from the flesh and slid the butter all over the turkey under the skin . Do this on the breasts,thighs and legs.Sprinkle about
half of the seasoning mixture inside of turkey. Stuff with onion,celery.garlic and bay
leaves. Brush turkey breast with oil. Spread remaining seasoning
mixture over entire surface of turkey. Add 3/4 cup water or chicken broth
to pan. Cover turkey loosely with heavy duty foil.

* This is the first time that I have made a turkey this was in a roaster pan and we all loved it. We thought that it was the most tender and juicy turkey that we have had. I will defiantly make my turkeys this way from now on. My turkey needed more time then is stated in the recipe so I would go by what a meat thermometer says for sure to know if your turkey is done all the way.

Wednesday, November 13, 2013

Devils food cake mix (plus the ingredients to make it on back oil,water,eggs)
Chocolate Butter cream Icing
Kit Kats(to go around the whole outside I used 21/2 king size packs)
Chocolate dipped strawberries
1. Make cake mix according to the instructions on the back of the box and bake according to the double layer 8"cake.

2. Once completely cooled add a layer of frosting to the top of one of the layer cakes and add the other cake to the top making it a layer cake. From the top and sides of the cake completely smoothing out the frosting as much as possible.
3.While the frosting is still a little wet. Add the kit kats all the way around the cake.
4.Its up to you on how many chocolate dipped strawberries you want to add to the top. I decided on just doing a few big ones to the middle.
5. Using a double broiler dip your strawberries and let set up on a sheet of wax paper. When completely set up and hardened add the strawberries to the cake.
6. I also added a ribbon to the outside of my cake to help hold it together. I think that it would have been fine without it but I think that it added a super cute touch to the cake.